Hi Everyone. I'm thrilled to be joining the Secret Recipe Club once again. It's been a few years since I last joined in, but I'm looking forward to once again taking part in this once-a-month bake along.
This month I was assigned the blog From Grandma Loy's Kitchen. As soon as I read Loy's "about me" blurb, I knew we were cut from the same cloth, "I read cookbooks like novels, love to experiment in the kitchen, and spend way too much time reading blogs." Oh my, can I relate!
I am not exaggerating when tell you Loy's blog has hundreds and hundreds of delicious recipe. I seriously had a hard time picking just one to share with you today. I considered making Almond Joy Fudgies, Butterfinger Brownies, Chocolate Graham Marshmallow Drops, Japanese Fried Chicken, Hidden Treasure Mini Meatloaves, and Italian Sausage Casserole. In the end I wanted to chose something that would satisfy my craving for coconut and the fact that this recipe uses toasted coconut sealed the deal. So here it is, Loy's Key West Coconut Bread. Loy makes this bread for her son-in-law at Christmas and I understand why - it's incredibly delicious. I look forward to trying more of her recipes.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure coconut extract (can substitute the best vanilla extract)
- 8 ounces sour cream
- 1 cup flaked coconut, toasted
- Preheat oven to 350F and spray an 8x4-inch loaf pan with Baker's Joy (I also lined my pan with a strip of parchment paper).
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In the bowl of a stand mixer, cream butter and sugar together.
- Add eggs, extract, sour cream, and toasted coconut.
- Add flour mixture and beat just until combined.
- Pour batter into prepared pan.
- Bake in center of preheated oven for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.